Jamaican Rasta Pasta

    Jamaican Rasta Pasta

    (122)
    16saves
    45min


    121 people made this

    While on holiday, we visited a restaurant where they prepared this delicious dish while we watched. Here is my interpretation of this colourful dish.

    Ingredients
    Serves: 8 

    • 500g penne pasta
    • 40g butter, divided
    • 4 boneless, skinless chicken breasts, trimmed of fat and cut diagonally into 1/2cm slices
    • 2 tablespoons Cajun seasoning
    • 4 cloves garlic, chopped
    • 1 large red onion, cut into wedges
    • 1 green capsicum, seeded and sliced into strips
    • 1 red capsicum, seeded and sliced into strips
    • 1 yellow capsicum, seeded and sliced into strips
    • 1 teaspoon crushed chilli flakes
    • 1/4 teaspoon curry powder
    • 1 pinch salt and pepper to taste
    • 2 (700g) jars tomato pasta sauce

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
    2. Meanwhile, melt 1 tablespoon (20g) of butter in a wok or large frypan over medium-high heat. Add chicken pieces; cook and stir until browned. Season with Cajun seasoning, and remove the chicken from the wok and set aside.
    3. Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow capsicum strips and season with chilli flakes, curry powder, salt and pepper. Cook and stir until the capsicum is hot. Return the chicken to the wok and pour in the pasta sauce. Heat through and serve over pasta.
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    Reviews and Ratings
    Global Ratings:
    (122)

    Reviews in English (122)

    by
    0

    bloody top recipe made a few changes but a top feed 11out of 10  -  16 May 2010

    by
    118

    This is an amazing dish. If you are looking for something different to do with chicken this is it. My son loved it! If you don't like a lot of "heat" I suggest you leave out the red pepper flakes or only use 1/4 tsp. I only made half of this recipe as there is only 2 of us eating and with 1/2 tsp we had the heat. We like heat so that did not bother us. I used Barilla Marinara for the sauce. We will make this again. You want to serve with a slice of bread for the "heat". My kitchen smelled wonderful while cooking. I did this meal in my wok that goes on top my stove. I did use olive oil for browning the chicken. Also it says just heat through after adding sauce, I actually let it cook for about 15 min or so. I wanted all my flavors to meld. LEFTOVER IDEA.. MMMMM... I am thinking taking the sauce mixture with chicken and putting on sub bun with moz or bleu cheese and under broiler.. wow.. or in a tortilla for a wrap..  -  27 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    61

    Magnificent! I had one jar of Ragu Garden combination sauce only. So I substituted with one 15oz. can Diced stewed tomatoes.Blended both well in a large bowl. No other changes.The stewed tomatoes I believe,added body and texture.Not just a saucy look.My wife and kids loved it so much we took a picture of it.So much good flavor,so little time to prepare.Thanks!  -  27 Feb 2008  (Review from Allrecipes USA and Canada)

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